Slow-Simmered Beef Tripe & Oxtail Stew

Description

Slow-Simmered Beef Tripe & Oxtail Stew is a rich, deeply savory comfort meal made with tender honeycomb tripe, meaty oxtails, aromatic vegetables, and a bold tomato-based broth. The long, gentle cooking time allows the oxtail to become fall-apart tender while the tripe absorbs the flavorful spices and develops a soft but pleasantly chewy texture. This hearty stew is especially satisfying during colder months, but it is also perfect for Sunday dinners, family gatherings, or meal prep. The sauce becomes glossy and concentrated as it simmers, with warm notes of garlic, paprika, thyme, and chili in every spoonful. Serve it with steamed rice, mashed potatoes, crusty bread, or cornbread to soak up the delicious broth. Although the recipe takes time, most of the cooking is hands-off, and the final result is well worth the wait.

Ingredients For Cleaning the Tripe

• 2 pounds beef honeycomb tripe
• 2 tablespoons white vinegar or fresh lemon juice
• 1 tablespoon salt
• Cold water, as needed

For the Meat

• 2 pounds oxtails
• 1 tablespoon vegetable oil
• 1 teaspoon salt
• ½ teaspoon black pepper

For the Stew Base

• 1 large yellow onion, chopped
• 4 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 1 red bell pepper, chopped
• 2 tablespoons tomato paste
• 1 can (14.5 ounces) diced tomatoes
• 4 cups beef broth
• 1 teaspoon smoked paprika
• 1 teaspoon dried thyme
• 1 teaspoon ground cumin
• ½ teaspoon chili flakes or cayenne pepper
• 2 bay leaves
• Salt and black pepper, to taste

Optional Garnish

• Chopped parsley
• Sliced green onions
• Fresh chili

Instructions

1. Rinse the tripe thoroughly under cold water. Rub it with vinegar or lemon juice and salt, then rinse several times until clean.
2. Place the tripe in a large pot, cover it with water, and boil for 15 minutes. Drain, rinse again, and cut into bite-sized pieces.
3. Pat the oxtails dry and season them with salt and black pepper.
4. Heat the vegetable oil in a large Dutch oven over medium-high heat.
5. Brown the oxtails on all sides, working in batches if necessary. Transfer them to a plate.
6. Add the chopped onion and bell pepper to the pot. Cook for 5 minutes until softened.
7. Stir in the garlic and ginger and cook for 30 seconds.
8. Add the tomato paste and cook for 2 minutes, stirring continuously.
9. Pour in the diced tomatoes and beef broth.
10. Add the smoked paprika, thyme, cumin, chili flakes, bay leaves, tripe, and browned oxtails.
11. Bring the stew to a gentle boil, then reduce the heat to low.
12. Cover and simmer for 3 to 3½ hours, stirring occasionally, until the tripe is tender and the oxtail meat easily pulls away from the bone.
13. Add a little more broth or water if the liquid reduces too much.
14. Remove the bay leaves and skim excess fat from the surface if desired.
15. Taste and adjust the salt, black pepper, and chili.
16. Let the stew rest for 10 minutes before serving.
17. Garnish with parsley, green onions, or sliced chili and serve hot.

Tips

• Buy cleaned honeycomb tripe to save preparation time.
• Browning the oxtails adds deeper flavor and gives the broth a richer color.
• Keep the stew at a gentle simmer rather than a rapid boil so the meat stays tender.
• Prepare it one day ahead when possible because the flavor becomes even better overnight.
• If the broth is too thin, simmer uncovered for 15–20 minutes near the end.
• For a less spicy version, omit the cayenne or chili flakes.
• Refrigerate leftovers in an airtight container for up to 4 days.
• Freeze cooled portions for up to 3 months.

Notes

The natural collagen from the oxtails gives this stew a silky, full-bodied texture. Because oxtail and tripe can release fat during cooking, chilling leftovers makes it easy to remove any hardened fat before reheating.

Prep Time: 30 minutes

Cook Time: 3 hours 30 minutes

Total Time: 4 hours

Servings: 6–8

Q&A

Can I make this in a slow cooker?
Yes. Brown the oxtails and sauté the vegetables first, then transfer everything to the slow cooker. Cook on Low for 8–9 hours or High for 5–6 hours.
Can I use only tripe or only oxtail?
Yes. You can use 3–4 pounds of either meat, although combining them creates the best balance of flavor and texture.
How do I reduce the strong smell of tripe?
Clean it thoroughly with vinegar or lemon juice, parboil it, discard the water, and rinse it before adding it to the stew.
What should I serve with this stew?
Steamed white rice, mashed potatoes, cornbread, crusty bread, polenta, or buttered noodles all pair well.

Nutrition (Approx. Per Serving)

• Calories: 490
• Protein: 42g
• Carbohydrates: 12g
• Fat: 30g
• Saturated Fat: 11g
• Fiber: 2g
• Sugar: 5g
• Sodium: 720mg
• Cholesterol: 165mg